Colombia | Finca Anaya - Wush Wush

About This Coffee

Sergio Aranda Gomez, producer at Anaya, has been working in coffee for the last 15 years, perfecting agriculture and fermentation. Anaya is nestled between the mountains of Huila on 4.5 hectares, surrounded by fruit trees. This wush wush undergoes multiple fermentation steps, starting with a 36 hour cool anaerobic fermentation before being depulped. Once depulped, the coffee spends 20 hours in a natural oxidation while the coffee cherry juice (mossto) is pressed, then a new oxidation occurs while the mossto is recirculated with the coffee. Sergio then steps the temperature up to perform a 12 hour fermentation with mossto, then a hot water thermal shock is performed prior to washing and drying. Drying occurs over 3 weeks under canopies